Chicken Legs Thighs Braised in a Savory Blood Orange Rhubarb Sauce
Ingredients
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon crushed black pepper
- 2 teaspoons cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/4 cup all-purpose flour
- 4 chicken legs with thighs attached
- 1/4 cup olive oil
- 4 thin skinned seedless blood oranges such as Tarocco
- 1 pound rhubarb, cut into 1-inch chunks
- 2 large onion, slivered into sickle shaped slices
- 1/2 cup golden raisins
- 1 inch of ginger root, peeled and minced
- salt and pepper to taste
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- 2 cups chicken stock
- 1 bunch mint, roughly chopped
- 2 tablespoons red wine vinegar
- 4 ounces feta cheese, crumbled
Instructions
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